Tuesday, July 31, 2012

Sauteed Chicken Salad

Kept it super simple tonight.

2 boneless chicken breasts, pounded flat
Salt
Pepper
Dried Spices (I use this spice called brushetta, you can use in on and in almost anything. It contains, parsley, oregano, dried red pepper, and dried tomato)

Take chicken breasts, sprinkle with salt, pepper and spice. Place in a skillet that has been drizzled with olive oil, heated on medium high. When skillet is ready, add chicken breasts and cook until browned on both sides and cooked through. Let chicken rest (for about 5 minutes) on a plate covered with paper towels. Slice each breast and place on a salad consisting of lettuce, tomato, carrots, cucumbers and dried cranberries. I served this salad with Asian Dressing.

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Sue's Kitchen Digest

The reason behind the name Kitchen Digest. Digest has two meanings: the noun which is an organized collection of condensed information (the recipes) and the verb which means the absorption of food or to absorb mentally.

My hope is that I have in some small way inspired you to get into your kitchen and cook up something wonderful.

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About Me

Growing up I loved to cook, it was my passion. As I entered High School I seriously considered going to culinary school, but at the last moment I changed my mind because I was afraid I would lose my passion for food. As time went on I continued to cook at home but I got away from real cooking. I went with things that were easy and not necessarily good for you. I kinda got away from the kitchen. I started cooking again and this time real food.